Mexican Flank Steak
Description: Indulge in the savory delight of Mexican Flank Steak with this recipe from lovewithrecipes.com. It’s a perfect dish for any weeknight dinner, bursting with authentic Mexican flavors that will tantalize your taste buds.
Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 1
Calories: 377.1 per serving
Fat Content: 17g
Saturated Fat Content: 6.9g
Cholesterol Content: 74mg
Sodium Content: 784mg
Carbohydrate Content: 17.3g
Fiber Content: 2.8g
Sugar Content: 2.3g
Protein Content: 37g
Servings: 6
Cook Time: 10 hours
Prep Time: 20 minutes
Total Time: 10 hours 20 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flank steak | 2 pieces |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Instant beef bouillon | 1/8 cup |
| Hot water | 1/8 cup |
| Tomato sauce | 1 cup |
| Cold water | 1 cup |
| Cornstarch | 1/2 tbsp |
| Monterey Jack cheese | 8 oz |
Instructions:
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Pound the flank steak on both sides using a meat mallet until it’s evenly flattened, then sprinkle with salt, garlic salt, and pepper, ensuring each piece is seasoned to perfection.
-
Unwrap each tamale and place it in a medium mixing bowl along with the tomato sauce, ensuring the sauce thoroughly coats each tamale for an extra burst of flavor.
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Roll up each steak from one short side to the other, resembling the rolling of a jelly roll cake, ensuring a tight and secure roll.
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Use string or skewers to tie each steak securely, keeping the roll intact during the cooking process.
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Place the prepared flank steak rolls in a slow cooker, ensuring they fit comfortably without overcrowding.
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In a separate bowl, dissolve the beef bouillon in hot water until fully incorporated, then combine it with the tomato sauce and hot pepper sauce to create a flavorful broth.
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Carefully pour the prepared broth over the flank steak rolls in the slow cooker, ensuring they are evenly coated with the savory liquid.
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Cook the steak rolls on low heat for 8 to 10 hours, allowing the flavors to meld together and the meat to become tender and juicy.
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Once cooked, carefully lift out the meat rolls from the slow cooker and remove the ties or skewers, ensuring they hold their shape.
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Transfer the cooking liquid from the slow cooker into a saucepan, making sure to skim off any excess fat for a healthier dish.
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In a small bowl, blend the cornstarch with cold water until smooth, then add it to the cooking liquid in the saucepan, stirring continuously until the mixture thickens into a delicious gravy.
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Serve the Mexican Flank Steak hot, garnished with shredded Monterey Jack cheese sprinkled on top for an extra creamy and indulgent finish.
Enjoy your flavorful and tender Mexican Flank Steak, perfect for a satisfying weeknight dinner that will transport your taste buds to Mexico with every bite! 🌮🥩🧀
